Fluffiest Pancakes

Breakfast, Vegetarian | December 21, 2016 | By

when i was 9 years old i cooked my first meal completely unsupervised. we were remodeling our house at the time and so the four of us were living in a little one room “apartment” above our garage. we had access to our kitchen and den (and the master bathroom if we crawled through a window in the bedroom) but it was pretty cramped (i know, i know #firstworldproblems). but tiny living space notwithstanding, it wasn’t the worst. lots of family bonding time.

since i have always been an early bird (like crazy early) i was up before the rest of the family and decided i would make breakfast- the very best meal of the day (you basically get to eat dessert for a meal – that’s a win). i didn’t overthink it- i went simple: pancakes. and in all fairness, i think i followed the recipe pretty well and made decent batter. the problem came with the actual cooking of the pancakes.

as a 9 year old i was very impatient. to be fair, as an adult i am very impatient – i’ve just learned how to preoccupy myself while waiting around for things to cook in the kitchen (mostly by drinking wine and binging on Netflix). i had seen my mom make pancakes hundreds of times and i knew what her fatal flaw was: she always cooked them on too low heat so that it took her for-ev-er to finish. seriously, by the time we were eating seconds she was just sitting down to her first plate. what a newb.

don’t worry y’all, i did not make the same mistake. i turned the heat on the griddle up high to get things rolling. i was going to revolutionize my mom’s life. no longer would she be stuck slaving over a hot griddle while we enjoyed the fruits of her labor. after everything she had done for me, i was finally going to pay her back with my genius pancake cooking method.

obviously, the pancakes burned. but only on the outside. inside they were kinda….well they were raw. but, typical of cocky little 9 year olds i was undeterred. maybe i had discovered a new, amazing dish? perhaps i was not only going to revolutionize my mom’s life, but pancakes as the world knew them. so i very proudly served my family the platter of pancakes. no joke y’all, when you cut into them the batter ran all over the plate.

my mom and sister gave up almost immediately. i don’t blame them. i gave up after two bites. who wants to eat raw batter? cookie dough? sure. raw pancake batter? pass. but my sweet daddy- he pushed through. he ate most of the pancakes on his plate. to this day i have no idea how he managed to keep going through the runny, sloppy mess, but he did. and he insisted that they were delicious. and that’s when i realized that love is eating raw pancakes. yum.

but don’t worry. i have since perfected my pancake skills and these do not come out somehow burned and yet under-cooked. these pancakes are fluffy and delicious annnnnd- you guessed it: healthy. the average pancake has 64 calories and i have cut that down to 44- what-what?! that just means you get to eat more pancakes y’all. the key to all this is the seltzer water – all the carbonation adds the fluff to the cakes. make sure you chill your selzter water the night before making the pancakes because the colder it is the bubblier it will be (which means the fluffier your pancakes will be).

Fluffiest Pancakes
Yields 10
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  1. 1/2 c. whole wheat flour
  2. 1/2 c. all purpose flour
  3. 1 T. stevia
  4. 1 t. baking powder
  5. 1/4 t. baking soda
  6. 1/2 t. salt
  7. 1 beaten egg white
  8. 1 c. seltzer water
  1. Combine dry ingredients. Stir in egg. Gently fold in seltzer water. Heat griddle over medium heat. Drop by 1/4 cups on griddle. Pancakes will get lots of bubbles on the top when they are ready to be flipped. Cook about 2-3 minutes per side. Serve and enjoy!
Rose Garden Lane http://rosegardenlane.com/
now these pancakes might actually revolutionize pancakes.


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